Chocolate Zabaglione - whipping cream

Method

• In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat.
• Remove from the heat and add the chocolate chips.
• Stir until the chocolate is melted and smooth.
• Set aside and keep warm.
• Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer.
• In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend.
• Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
• Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes.
• Remove from the heat.
• Using a large rubber spatula, fold the chocolate mixture into the egg mixture.
• (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day.
• Do not rewarm.)
• Divide the strawberries among 6 coupe dishes.
• Spoon the warm zabaglione over and serve.